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Antioxidant Activity of Fermented Foods and Food Microorganisms

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 24950

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Special Issue Editor

Prof. Dr. Myung-Ji Seo

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Guest Editor

Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
Interests: microbiology; fermentation; antioxidants; carotenoid; alkaloid; genomics; biological chemistry; microbial biotechnology; enzyme characterization; natural product biosynthesis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods are defined as foods and beverages produced through the action of microorganisms and the conversion of food components by microbial enzymes, which cause desirable biochemical changes and significant modifications. Recently, fermented foods have been considered to be a valuable pool of functional bioresources for preventing human disease and maintaining health beyond just human survival. The biological functions of fermented foods, including their antioxidant, anti-obesity, anti-diabetic, anti-cancer, and anti-inflammatory activities, result from the microorganisms that play a major role in fermentation, providing both useful microbial enzymes and enzymatic bioconversion products.

Oxidative stress represents an imbalance between the production of reactive oxygen species and the biological ability to detoxify the reactive intermediates. This biological activity plays a crucial role in the development of age-related diseases, including diabetes, cancer, obesity, and metabolic syndrome. Therefore, diverse synthetic and natural antioxidants have received increasing interest from the scientific and industrial fields of nutraceutical research and development, due to their abilities to maintain human health and prevent serious human diseases. In particular, natural antioxidants, such as polyphenols, carotenoids, flavonoids, and anthocyanins, have been considered to be promising as a result of their excellent activities and non-toxic properties. Humans can sufficiently supplement these natural antioxidants through the ingestion of fermented foods, which is why the regular consumption of fermented foods could become a necessity.

This Special Issue focuses on the antioxidant activity of fermented foods, and also includes the biosynthesis and mass production of antioxidants from fermented foods and food microorganisms (e.g., lactic acid bacteria, yeast, fungi, bacteria, etc.), as well as the evaluation of their antioxidative functions. Recent research articles and review papers describing fermented food-derived antioxidants will be welcome in this Special Issue of Antioxidants.

Prof. Dr. Myung-Ji Seo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

fermented foods
antioxidants
microorganisms
fermentation
biosynthesis
carotenoid
flavonoid
isoflavone
vitamin
biological properties

Published Papers (12 papers)

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Research

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16 pages, 5190 KiB

Open AccessArticle

Deciphering the Crucial Roles of the Quorum-Sensing Transcription Factor SdiA in NADPH Metabolism and (S)-Equol Production in Escherichia coli Nissle 1917

by Zhe Wang, Yiqiang Dai, Fidelis Azi, Mingsheng Dong and Xiudong Xia

Antioxidants 2024, 13(3), 259; https://doi.org/10.3390/antiox13030259 - 20 Feb 2024

Viewed by 989

Abstract

The active metabolite (S)-equol, derived from daidzein by gut microbiota, exhibits superior antioxidative activity compared with its precursor and plays a vital role in human health. As only 25% to 50% of individuals can naturally produce equol when supplied with isoflavone, we engineered probiotic E. coli Nissle 1917 (EcN) to convert dietary isoflavones into (S)-equol, thus offering a strategy to mimic the gut phenotype of natural (S)-equol producers. However, co-fermentation of EcN-eq with fecal bacteria revealed that gut microbial metabolites decreased NADPH levels, hindering (S)-equol production. Transcriptome analysis showed that the quorum-sensing (QS) transcription factor SdiA negatively regulates NADPH levels and (S)-equol biosynthesis in EcN-eq. Screening AHLs showed that SdiA binding to C10-HSL negatively regulates the pentose phosphate pathway, reducing intracellular NADPH levels in EcN-eq. Molecular docking and dynamics simulations investigated the structural disparities in complexes formed by C10-HSL with SdiA from EcN or E. coli K12. Substituting sdiA_EcN in EcN-eq with sdiA_K12 increased the intracellular NADPH/NADP⁺ ratio, enhancing (S)-equol production by 47%. These findings elucidate the impact of AHL-QS in the gut microbiota on EcN NADPH metabolism, offering insights for developing (S)-equol-producing EcN probiotics tailored to the gut environment. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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19 pages, 1815 KiB

Open AccessArticle

Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

by Adriana Delgado-Osorio, Beatriz Navajas-Porras, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Ángela Toledano-Marín, Silvia Pastoriza de la Cueva, Oleg Paliy and José Ángel Rufián-Henares

Antioxidants 2024, 13(1), 84; https://doi.org/10.3390/antiox13010084 - 09 Jan 2024

Viewed by 1066

Abstract

Almonds are a rich source of beneficial compounds for human health. In this work, we assessed the influence of almond cultivars and harvest time on their morphological (length, width and thickness) and nutritional (ash, moisture, proteins) profiles. We also evaluated the impact of an in vitro digestion and fermentation process on almonds’ antioxidant and phenolic content, as well as their support of gut microbiota community and functionality, including the production of short-chain fatty acids (SCFAs), lactic and succinic acids. The length, width, and thickness of almonds varied significantly among cultivars, with the latter two parameters also exhibiting significant changes over time. Moisture content decreased with maturity, while protein and ash increased significantly. Total antioxidant capacity released by almonds after digestion and fermentation had different trends depending on the antioxidant capacity method used. The fermentation step contributed more to the antioxidant capacity than the digestion step. Both cultivar and harvest time exerted a significant influence on the concentration of certain phenolic compounds, although the total content remained unaffected. Similarly, fecal microbiota modulation depended on the cultivar and maturity stage, with the Guara cultivar and late maturity showing the largest effects. Cultivar type also exerted a significant impact on the concentration of SCFAs, with the Guara cultivar displaying the highest total SCFAs concentration. Thus, we conclude that cultivar and harvest time are key factors in shaping the morphological and nutritional composition of almonds. In addition, taking into account all the results obtained, the Guara variety has the best nutritional profile. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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16 pages, 5405 KiB

Open AccessArticle

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf

by Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, Adila Saimaiti, Qing Liu, Ao Shang, Dan-Dan Zhou, Si-Yu Huang, Ren-You Gan and Hua-Bin Li

Antioxidants 2023, 12(8), 1573; https://doi.org/10.3390/antiox12081573 - 06 Aug 2023

Cited by 2 | Viewed by 1618

Abstract

Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo leaf or mulberry leaf for the first time. Moreover, the effects of fermentation with leaf residues (infusion plus residues) or without leaf residues (only infusion) on the antioxidant properties of kombucha were compared. The ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin–Ciocalteu method, and high-performance liquid chromatography were utilized to measure the antioxidant capacities, total phenolic contents, as well as some compound concentrations of the kombucha. The results showed that two types of kombucha had high antioxidant capacities. Moreover, kombucha fermented with bamboo leaf residues (infusion plus residues) significantly enhanced its antioxidant capabilities (maximum increase 83.6%), total phenolic content (maximum increase 99.2%), concentrations of some compounds (luteolin-6-C-glucoside and isovitexin), and sensory acceptability, compared to that without residues (only infusion). In addition, fermentation with leaf residues had no significant effect on mulberry leaf kombucha. Overall, the bamboo leaf was more suitable for making kombucha with residues, while the mulberry leaf kombucha was suitable for fermentation with or without residues. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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20 pages, 1393 KiB

Open AccessArticle

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

by Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni and Carlo Giuseppe Rizzello

Antioxidants 2023, 12(8), 1521; https://doi.org/10.3390/antiox12081521 - 29 Jul 2023

Cited by 4 | Viewed by 1180

Abstract

Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (Lactiplantibacillus plantarum T0A10). A sourdough, containing 5% of grape pomace and fermented with the selected strain, showed high antioxidant activity on DPPH and ABTS radicals and anti-inflammatory potential on Caco2 cells. The anthocyanins profile of the grape pomace sourdough was also characterized, showing qualitative and quantitative differences before and after fermentation. Overall, the grape pomace sourdough showed promising applications as a functional ingredient in bread making. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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12 pages, 2014 KiB

Open AccessArticle

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

by Francesco Letizia, Alessandra Fratianni, Martina Cofelice, Bruno Testa, Gianluca Albanese, Catello Di Martino, Gianfranco Panfili, Francesco Lopez and Massimo Iorizzo

Antioxidants 2023, 12(7), 1442; https://doi.org/10.3390/antiox12071442 - 18 Jul 2023

Viewed by 1377

Abstract

In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present study, soymilk was fermented with Lactiplantibacillus plantarum LP95 at 37 °C, without the use of stabilizers as well as thickeners and acidity regulators. We evaluated the antioxidant capacity of fermented soymilk along with its enrichment in aglycone isoflavones. The conversion of isoflavone glucosides to aglycones (genistein, glycitein, and daidzein) was analyzed together with antioxidant activity (ABTS) measurements, lipid peroxidation measurements obtained by a thiobarbituric acid reactive substance (TBARS) assay, and apparent viscosity measurements. From these investigations, soymilk fermentation using Lp. plantarum LP95 as a starter significantly increased isoflavones’ transformation to their aglycone forms. The content of daidzein, glycitein, and genistein increased after 24 h of fermentation, reaching levels of 48.45 ± 1.30, 5.10 ± 0.16, and 56.35 ± 1.02 μmol/100 g of dry weight, respectively. Furthermore, the antioxidant activity increased after 6 h with a reduction in MDA (malondialdehyde). The apparent viscosity was found to increase after 24 h of fermentation, while it slightly decreased, starting from 21 days of storage. Based on this evidence, Lp. plantarum LP95 appears to be a promising candidate as a starter for fermented soymilk production. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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18 pages, 3781 KiB

Open AccessArticle

The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with Lacticaseibacillus paracasei MK1 and Their Derived Peptides

by Sulhee Lee, Sang-Pil Choi, Huijin Jeong, Won Kyu Yu, Sang Won Kim and Young-Seo Park

Antioxidants 2023, 12(7), 1392; https://doi.org/10.3390/antiox12071392 - 06 Jul 2023

Cited by 2 | Viewed by 1413

Abstract

Soybean-derived peptides exert several beneficial effects in various experimental models. However, only a few studies have focused on the radical scavenging and anti-wrinkle effects of soymilk-derived peptides produced via different processes, such as fermentation, enzymatic treatment, and ultrafiltration. Therefore, in this study, we investigated the radical scavenging and antiwrinkle effects of soymilk fractions produced using these processes. We found that 50SFMKUF5, a 5 kDa ultrafiltration fraction fermented with Lacticaseibacillus paracasei MK1 after flavourzyme treatment, exhibited the highest radical scavenging activity using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay as well as potent anti-wrinkle effects assessed by type 1 procollagen production and tumor necrosis factor-α production in ultraviolet B (UVB)-treated human dermal fibroblasts and HaCaT keratinocytes. To identify potential bioactive peptides, candidate peptides were synthesized, and their anti-wrinkle effects were assessed. APEFLKEAFGVN (APE), palmitoyl-APE, and QIVTVEGGLSVISPK peptides were synthesized and used to treat UVB-irradiated fibroblasts, HaCaT keratinocytes, and α-melanocyte-stimulating hormone-induced B16F1 melanoma cells. Among these peptides, Pal-APE exerted the strongest effect. Our results highlight the potential of soymilk peptides as anti-aging substances. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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19 pages, 2673 KiB

Open AccessArticle

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

by Vincenzo Naselli, Rosario Prestianni, Natale Badalamenti, Michele Matraxia, Antonella Maggio, Antonio Alfonzo, Raimondo Gaglio, Paola Vagnoli, Luca Settanni, Maurizio Bruno, Giancarlo Moschetti and Nicola Francesca

Antioxidants 2023, 12(2), 439; https://doi.org/10.3390/antiox12020439 - 10 Feb 2023

Cited by 4 | Viewed by 1648

Abstract

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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20 pages, 3666 KiB

Open AccessArticle

Isolation and Identification of Limosilactobacillus reuteri PSC102 and Evaluation of Its Potential Probiotic, Antioxidant, and Antibacterial Properties

by Md. Sekendar Ali, Eon-Bee Lee, Suk-Kyung Lim, Kyoungho Suk and Seung-Chun Park

Antioxidants 2023, 12(2), 238; https://doi.org/10.3390/antiox12020238 - 20 Jan 2023

Cited by 10 | Viewed by 3131

Abstract

We isolated and characterized Limosilactobacillus reuteri PSC102 and evaluated its probiotic, antioxidant, and antibacterial properties. We preliminarily isolated 154 candidates from pig feces and analyzed their Gram nature, morphology, and lactic acid production ability. Based on the results, we selected eight isolates and tested their ability to produce digestive enzymes. Finally, we identified one isolate using 16S rRNA gene sequencing, namely, L. reuteri PSC102. We tested its probiotic properties in vitro, including extracellular enzyme activities, low pH and bile salt tolerance, autoaggregation and coaggregation abilities, adhesion to Caco-2 cells, antibiotic susceptibility, and hemolytic and gelatinase activities. Antioxidant activity was determined using 1-diphenyl-2-picrylhydrazyl and 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging and reducing power assays. The antibacterial activity of this strain and its culture supernatant against enterotoxigenic Escherichia coli were evaluated using a time-kill assay and disk diffusion method, respectively. L. reuteri PSC102 exhibited tolerance toward low pH and bile salt and did not produce harmful enzymes or possess hemolytic and gelatinase activities. Its intact cells and cell-free extract exhibited potential antioxidant activities, and significantly inhibited the growth of enterotoxigenic E. coli. Our results demonstrate that L. reuteri PSC102 is a potential probiotic candidate for developing functional feed. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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18 pages, 1809 KiB

Open AccessArticle

Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

by Zhichun Li, Cuina Qin, Xuemei He, Bojie Chen, Jie Tang, Guoming Liu, Li Li, Ying Yang, Dongqing Ye, Jiemin Li, Dongning Ling, Changbao Li, Hock Eng Khoo and Jian Sun

Antioxidants 2023, 12(1), 93; https://doi.org/10.3390/antiox12010093 - 30 Dec 2022

Cited by 6 | Viewed by 3146

Abstract

This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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Review

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19 pages, 2173 KiB

Open AccessReview

Recent Perspective of Lactobacillus in Reducing Oxidative Stress to Prevent Disease

by Tingting Zhao, Haoran Wang, Zhenjiang Liu, Yang Liu, DeJi, Bin Li and Xiaodan Huang

Antioxidants 2023, 12(3), 769; https://doi.org/10.3390/antiox12030769 - 21 Mar 2023

Cited by 9 | Viewed by 2853

Abstract

During oxidative stress, an important factor in the development of many diseases, cellular oxidative and antioxidant activities are imbalanced due to various internal and external factors such as inflammation or diet. The administration of probiotic Lactobacillus strains has been shown to confer a range of antibacterial, anti-inflammatory, antioxidant, and immunomodulatory effects in the host. This review focuses on the potential role of oxidative stress in inflammatory bowel diseases (IBD), cancer, and liver-related diseases in the context of preventive and therapeutic effects associated with Lactobacillus. This article reviews studies in cell lines and animal models as well as some clinical population reports that suggest that Lactobacillus could alleviate basic symptoms and related abnormal indicators of IBD, cancers, and liver damage, and covers evidence supporting a role for the Nrf2, NF-κB, and MAPK signaling pathways in the effects of Lactobacillus in alleviating inflammation, oxidative stress, aberrant cell proliferation, and apoptosis. This review also discusses the unmet needs and future directions in probiotic Lactobacillus research including more extensive mechanistic analyses and more clinical trials for Lactobacillus-based treatments. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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27 pages, 3083 KiB

Open AccessReview

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

by Silvia Amalia Nemes, Lavinia Florina Călinoiu, Francisc Vasile Dulf, Anca Corina Fărcas and Dan Cristian Vodnar

Antioxidants 2022, 11(11), 2159; https://doi.org/10.3390/antiox11112159 - 31 Oct 2022

Cited by 11 | Viewed by 2512

Abstract

Current research focuses on improving the bioaccessibility of functional components bound to cereal bran cell walls. The main bioactive components in cereal bran that have major biological activities include phenolic acids, biopeptides, dietary fiber, and novel carbohydrates. Because of the bound form in which these bioactive compounds exist in the bran matrix, their bioaccessibility is limited. This paper aims to comprehensively analyze the functionality of an integrated technology comprising pretreatment techniques applied to bran substrate followed by fermentation bioprocesses to improve the bioaccessibility and bioavailability of the functional components. The integrated technology of specific physical, chemical, and biological pretreatments coupled with fermentation strategies applied to cereal bran previously-pretreated substrate provide a theoretical basis for the high-value utilization of cereal bran and the development of related functional foods and drugs. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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22 pages, 8316 KiB

Open AccessReview

Antioxidant Potential and Capacity of Microorganism-Sourced C₃₀ Carotenoids—A Review

by Inonge Noni Siziya, Chi Young Hwang and Myung-Ji Seo

Antioxidants 2022, 11(10), 1963; https://doi.org/10.3390/antiox11101963 - 30 Sep 2022

Cited by 13 | Viewed by 2552

Abstract

Carotenoids are lipophilic tetraterpenoid pigments produced by plants, algae, arthropods, and certain bacteria and fungi. These biologically active compounds are used in the food, feed, and nutraceutical industries for their coloring and the physiological benefits imparted by their antioxidant properties. The current global carotenoid market is dominated by synthetic carotenoids; however, the rising consumer demand for natural products has led to increasing research and development in the mass production of carotenoids from alternative natural sources, including microbial synthesis and plant extraction, which holds a significant market share. To date, microbial research has focused on C₄₀ carotenoids, but studies have shown that C₃₀ carotenoids contain similar—and in some microbial strains, greater—antioxidant activity in both the physical and chemical quenching of reactive oxygen species. The discovery of carotenoid biosynthetic pathways in different microorganisms and advances in metabolic engineering are driving the discovery of novel C₃₀ carotenoid compounds. This review highlights the C₃₀ carotenoids from microbial sources, showcasing their antioxidant properties and the technologies emerging for their enhanced production. Industrial applications and tactics, as well as biotechnological strategies for their optimized synthesis, are also discussed. Full article

(This article belongs to the Special Issue Antioxidant Activity of Fermented Foods and Food Microorganisms)

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